Tatar pie with meat and potatoes
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Ingredients for making a pie
Step 2:
Finely chopped meat
Step 3:
Meat prepared in the refrigerator
Step 4:
Sifted flour
Step 5:
Grated butter
Step 6:
Ground flour with butter
Step 7:
Adding sour cream, milk and vinegar
Step 8:
Kneading the dough
Step 9:
Prepared dough in the refrigerator
Step 10:
The dough is rolled out and folded with an envelope (and I did it 4 times)
Step 11:
Bottom layer of dough laid out in a mold
Step 12:
1st layer - meat
Step 13:
2nd layer of catofel
Step 14:
3rd layer onion
Step 15:
Cake forming
Step 16:
Cake greased with egg yolk, onion in the center
Step 17:
Bon appetit
Cut the meat into small pieces, add salt, pepper, season, mix and put in the refrigerator for an hour and a half.
Sift flour, put butter, grated on a grater (you can use margarine), rub with your hands.
Pour in milk, vinegar, sour cream, knead the dough.
Mold a bun from the dough, cover with a film, put it in the refrigerator for 20 minutes.
Take out, roll out into a circle, fold in the form of an envelope, put in the refrigerator. Do this several times to make the dough puff.
Cut potatoes into thin plates, and onions into half rings or rings.
Divide the dough into two unequal parts, roll both into circles. The big one will be the bottom layer of the pie, the smaller one will be the top. The circles should be slightly larger than the baking dish.
Put a circle of dough in a mold, form the sides and bottom. Put the meat on top. After - potatoes, lightly press down. Add salt and pepper. Put the onion and pieces of butter on top.
Cover the filling with a second circle, pinch the edges.
Make a hole in the center of the pie, cover it with an onion or dough, rolling it into a ball. Beat the yolk, grease the pie.
Bake Tatar pie 1-1.5 hours in the oven, heated to 180-200 gr.
Every half hour, take out the onion in the center and pour the broth into the hole (boiled water is possible), then cover again.
As soon as the pie is browned, cover it with foil, raise the temperature in the oven. Remove the finished pie from the oven, remove the foil, hold for 20 minutes.
Sift flour, put butter, grated on a grater (you can use margarine), rub with your hands.
Pour in milk, vinegar, sour cream, knead the dough.
Mold a bun from the dough, cover with a film, put it in the refrigerator for 20 minutes.
Take out, roll out into a circle, fold in the form of an envelope, put in the refrigerator. Do this several times to make the dough puff.
Cut potatoes into thin plates, and onions into half rings or rings.
Divide the dough into two unequal parts, roll both into circles. The big one will be the bottom layer of the pie, the smaller one will be the top. The circles should be slightly larger than the baking dish.
Put a circle of dough in a mold, form the sides and bottom. Put the meat on top. After - potatoes, lightly press down. Add salt and pepper. Put the onion and pieces of butter on top.
Cover the filling with a second circle, pinch the edges.
Make a hole in the center of the pie, cover it with an onion or dough, rolling it into a ball. Beat the yolk, grease the pie.
Bake Tatar pie 1-1.5 hours in the oven, heated to 180-200 gr.
Every half hour, take out the onion in the center and pour the broth into the hole (boiled water is possible), then cover again.
As soon as the pie is browned, cover it with foil, raise the temperature in the oven. Remove the finished pie from the oven, remove the foil, hold for 20 minutes.
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Onion - 41 kcal/100g
- Egg yolks - 352 kcal/100g
- Table salt - 0 kcal/100g
- Broth - 15 kcal/100g
